Mash / Fermentables

1. Heat mash water

Heat 4.5 gallons of water to approximately 165°F (73°C) to account for grain absorption and heat loss.

2. Mash-in

Add the crushed pale malt, Munich malt, caramel 60L, chocolate malt, black patent, and flaked oats to the mash tun. Target mash temperature 152°F (67°C). Mix thoroughly to eliminate dry pockets.

3. Mash rest

Hold mash at 152°F (67°C) for 60 minutes. Stir gently at 20 and 40 minutes to ensure even conversion.

4. Mash out

Raise temperature to 168°F (76°C) for 10 minutes to stop enzymatic activity and improve wort flow (mash out).

5. Recirculate and sparge

Recirculate first runnings until clear, then sparge with enough 170–175°F (77–80°C) water to collect approximately 6.0 gallons of pre-boil wort (targeting ~6.5–7.0 gallons pre-boil volume to end with ~5.25 gallons post-boil).

Boil / Hops

6. Bring to a boil

Bring collected wort to a vigorous boil. Watch for boilovers.

7. 60-minute boil / bittering hop addition

At the start of the 60-minute boil add Magnum hops (0.75 oz) for bittering. Boil for 60 minutes total.

8. Late hop additions

With 15 minutes left in the boil add 0.5 oz East Kent Goldings. With 10 minutes left add Irish moss or Whirlfloc and the 0.5 oz East Kent Goldings reserved for whirlpool/flavor contribution (you can add one at 10 minutes and one at flameout/whirlpool to split aromatics). If using brown sugar, add in the last 10 minutes to dissolve and incorporate flavors.

9. Flameout / whirlpool

At flameout, chill the wort to about 170°F (77°C) and perform a 10-minute whirlpool with the aroma hops (the 0.5 oz EK Goldings) to extract flavor without excessive bitterness. Then chill quickly to yeast-pitching temperature.

Chilling & Yeast / Yeast & Additions

10. Chill wort

Using an immersion, counterflow or plate chiller, cool the wort rapidly to 66–68°F (19–20°C). Aim to minimize time in the danger zone (104–140°F / 40–60°C) to reduce infection risk.

11. Transfer to fermenter

Transfer chilled wort to a sanitized fermenter, leaving behind cold break and hop/taffy-like solids. Top up with water if necessary to reach 5.25 gallons.

12. Aerate and pitch yeast

Aerate wort by shaking, splashing, or pure oxygen (about 2–5 ppm O2). Pitch the prepared liquid ale yeast (or rehydrated dry yeast equivalent). If using yeast nutrient, add at this step according to package instructions.

13. Primary fermentation

Ferment at 66–68°F (19–20°C) for 7–10 days or until vigorous fermentation subsides and specific gravity has dropped to near expected final gravity (~1.014–1.018 depending on attenuation).

14. Secondary / conditioning

Optionally transfer to a secondary/conditioning vessel and condition at 50–55°F (10–13°C) for 1–2 weeks to help flavor maturation and clearing. This is optional; many brewers simply bulk age in primary for 2–3 weeks.

Packaging / Water & Misc

15. Prepare for bottling/kegging

When fermentation is complete and gravity is stable for 3 days, prepare priming sugar (4 oz) dissolved in 12 oz boiling water, cooled. Sanitize bottles or keg equipment.

16. Bottle or keg

If bottling: gently mix priming solution into the beer, avoiding excess oxygen, then bottle and cap. If kegging: transfer beer to a keg and carbonate to about 1.8–2.4 volumes CO2 (porter styles typically toward lower-medium carbonation).

17. Carbonation and conditioning

Age bottles at 65–70°F (18–21°C) for 2 weeks for natural carbonation, then cold condition (35–40°F / 2–4°C) for 1–2 weeks to clear. If kegging force carbonate, allow a few days for CO2 to integrate then cold crash to clarify.

18. Serve

Serve at 50–55°F (10–13°C) in a tulip or pint glass. Expect a dark brown to black color with roasted chocolate notes, moderate malt sweetness, medium body, and gentle hop bitterness typical of a Mudpuppy-style porter.

T Central Waters Mudpuppy Porter Recipe

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!

Was this page helpful?

Frequently paired with

Grain / Fermentables

Hops

Yeast & Additions

Water & Misc